This pickle is very common in UP and Bihar. This pickle is best combination with daal-chawal. Some people use it to mix in sattu kachauri or Paratha. This pickle has a self life more then 2 years.
Ingredients – For ½ kg Lal Mirch Pickle
½ kg Lal mirch
2 tbspn amchoor powder
1 tbspn lal mirch powder
3 tbspn black mustard seeds or rai
1 tbspn fennal seeds (sanuf)
1 tbspn methi dana
1 tbspn kalonji seeds
2 tbspn salt or to taste
1 tbspn jeera seeds
2 tbspn coriander seeds
1 tbspn hing or asafetida
Oil for mixing masala
Method-
Always get the lightweight chilies as those will have lesser seeds would come out easily.
First wash all chilies well and let them dry, for 3-4 days.
Cut off the crown of the chilies, discarding the chilly stalk and some of the red part to make a smooth round opening at the top.
Use the sharp pointed knife hollow the chilies.
Now roast all masala accept hing, salt, amchoor powder and oil.
After roasting masalas make a coarse powder of all other ingredients except the oil and salt.
Add the 2 tbspn oil and salt in masala powder and mix properly and make a mixture.
Now masala is ready for stuffing, stuff each chilly with the masala mix with the help of any small spoon or small stick.( I use small stick)
After stuffing all chilies keep in a sterilized jar vertical.
Heat oil at boiling point and let it cool, then add oil at least 1- ½ cup.
Heat oil at boiling point and let it cool, then add oil at least 1- ½ cup.
Now stuff red chilli pickle is ready. Keep in sunlight 10- 15 days.
